Spring Onion Chutney

The chutney can be stored, covered, in the refrigerator for up to 1 week or frozen for 1 month.

40minDuration

35minCook Time

5minPrep Time

1 cupServings

Ingredients

2 tablespoons olive oil

1 pound spring onions, sliced

2 cloves garlic, minced

Pinch of crushed red chili flakes (optional)

2 tablespoons brown sugar

¼ cup red wine vinegar

½ cup red wine

2 tablespoons mustard seeds

¼ cup golden raisins

Salt and freshly ground pepper

Preparation

Heat a medium saucepan, lightly coated with olive oil, over medium heat. Add the onions and cook until the onions are lightly browned (about 5 minutes).

Add the garlic and continue cooking until the garlic has softened (about 2 minutes).

Add red chili flakes, brown sugar, vinegar, wine, mustard seeds, and raisins. Decrease the heat to medium-low. Cook the chutney until the liquid has evaporated and the onions are very soft (about 20-30 minutes).